RU2311057C1 - Method for production of canned goods from mutton and vegetables - Google Patents

Abstract

FIELD: cannery industry.

SUBSTANCE: claimed method includes mutton cutting and roasting in melt butter; onion cutting and roasting in melt butter;; wheat flour sautéing; potato and turnip cutting and blanching; carrot blanching and cutting; fresh green pea freezing; garlic pulping. Abovementioned components are blended in oxygen-free atmosphere with table salt, black pepper, and bay leaf. Obtained mixture is pre-packed with bone broth, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned meat and vegetables.

A known method of producing a culinary dish "Spring is boiled", involving melting butter, cutting, frying in it and separating lamb, cutting and frying onions, adding brown broth, cooking, adding lamb, cooking for 1 hour, cutting and adding potatoes, carrots and turnips, cooking for 40 minutes, adding green peas, wheat flour, table salt, garlic, black pepper and bay leaf and cooking until cooked to get the finished dish (Recipes of French cuisine. - M .: PA them. Lenin, 1991, p.35).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method of producing canned food involves preparing the recipe components, cutting and frying in mutton ghee, cutting and sautéing onion ghee, passing wheat flour in ghee, cutting and blanching potatoes and turnips, blanching and cutting carrots, freezing fresh grain of green peas, rubbing garlic, mixing the listed components without oxygen with sodium chloride, black pepper and bay leaf, packing the resulting mixture and bone broth at the following consumption of components, parts by weight:

mutton 616.65-674.92 melted butter 12.86 onion 93.6-94.8 garlic 1.46-1.54 potatoes 182.86-192.86 green pea 233.57 carrot 33.43-34.29 turnip 53.14-55.29 Wheat flour 8.57 table salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared mutton is cut and fried in ghee. Prepared onions are chopped and sautéed in ghee. Prepared wheat flour is sautéed in ghee. Prepared potatoes and turnips are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The prepared garlic is mashed. The listed components are mixed without oxygen with sodium chloride, bitter black pepper and bay leaf. The resulting mixture and bone broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078. The guaranteed shelf life of canned food, determined by the standard method, was 2 years.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was 1.7 · 10 ⁵ for the experimental product and 1.4 · 10 ⁵ for the control product, respectively.

Thus, the proposed method allows to obtain new canned goods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which includes preparing the recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, wheat flour ghee, slicing and blanching potatoes and turnips, carrot blanching and cutting, freezing fresh green pea grains , rubbing garlic, mixing the listed components without oxygen with table salt, black pepper and bay leaf, packing the resulting mixture and bone broth with the following m consumption of components, parts by weight: mutton 616.65-674.92 melted butter 12.86 onion 93.6-94.8 garlic 1.46-1.54 potatoes 182.86-192.86 green pea 233.57 carrot 33.43-34.29 turnip 53.14-55.29 Wheat flour 8.57 table salt 12 black pepper 0.2 Bay leaf 0.08 bone broth until the target product 1000, sealing and sterilization.